root vegetables roasted w/ honey & mustard

This is the perfect Thanksgiving side dish: a healthy and tasty take on root vegetables, caramelized with a syrup made with honey and whole grain mustard. I originally got this recipe from Williams Sonoma, and have been perfecting it at every Thanksgiving, replacing the suggested maple syrup with honey, whose taste I prefer. For additional color, I use heirloom carrots in a mix of purple, white and orange tones.

Ingredients (serves 6):

1 lb parsnips, peeled and halved lengthwise

1 lb sweet potatoes, peeled and cut lengthwise into 8 wedges

1/2 lb carrots, heirloom if available

1 red onion, cut in 6 wedges

1 garlic head, halved horizontally

1 tbs whole grain mustard

1.5 tbs honey (you can also use maple syrup if you prefer)

1/8 cup cider vinegar

1/8 cup canola oil

Preheat oven to 425F.

In a large bowl, toss together the vegetables. In a small bowl, whisk together the mustard, honey, vinegar, oil. Add salt and pepper. Pour the mixture over the vegetables and toss to coat evenly. Put on a baking sheet and roast until the vegetables are fork-tender and beginning to brown and caramelize, for about one hour.